Mafé

Ingredients

• 700 g beef stew chunks
• 180 g smooth peanut butter
• 3 tbsp tomato paste
• 1 large onion
• 4 cloves garlic
• 1 tbsp ginger
• 2 medium sweet potato
• 3 medium carrot
• 0.25 head cabbage
• 1 whole scotch bonnet
• 30 ml vegetable oil
• 400 g white rice

Steps

1. Season beef chunks with salt and brown in vegetable oil; remove and set aside.
2. Soften onion, garlic, and ginger in the same pot until fragrant.
3. Stir in tomato paste and cook 3 minutes until it darkens.
4. Whisk peanut butter with a ladle of warm water until smooth, then add to the pot.
5. Return beef, add water to cover, and toss in a whole scotch bonnet for aroma.
6. Simmer covered for 45 minutes, stirring occasionally so the peanut sauce does not stick.
7. Add sweet potato and carrots; simmer another 20 minutes until tender.
8. Stir in cabbage wedges and cook 10 minutes more until the sauce coats a spoon.
9. Taste, adjust salt, and serve hot over white rice.

Tips

• Use natural smooth peanut butter — sweetened or hydrogenated versions taste wrong.
• A spoon of tamarind near the end balances the richness of the peanut.